Fresh Berlin Style Blood Sausage
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pork belly, streaky
- 300 g pork cheek, with rind
- 300 g blood (pi blood), fresh
- 50 g rolls (rolls)
- 20 g salt
- 3 g pepper
- 1 ½ g marjoram
- 0.2 g clove powder
- 0.3 g allspice, round
- 0.1 g cinnamon powder
- 2 g suar
- 100 ml broth
- 4 liters broth, cook
- 3 dashes Tabasco, to taste
- intestine
Print Recipe
Pin Recipe Instructions
- Just cook the meat in the broth. Take out and let cool for about 20 minutes.
- Then cut the meat into strips the size of the wolf and put in the freezer for about an hour. In the meantime, warm the blood to around 35 ° C with low heat and stirring frequently. Mix in the diced bread roll.
- Now turn the meat through the meat grinder (coarse slice). Insert the 2 mm disc, mix in the spices and turn the meat a second time;
- in between turn the roll and blood mixture. Finally, turn some bread through to drive through the rest of the sausage meat. Now mix everything again thoroughly and the cooled broth
- (100 ml per kg) work in. Pour the sausage mixture into the free-standing sausage filler and fill it into the casings. Tie the sausages and add to the approx. 95 ° C hot broth, allow the temperature to drop to 85 - 90 ° C. For each millimeter of sausage diameter, you calculate about 1.5 minutes + a safety margin of about 10 minutes. Place the sausages in warm water and cool by adding cold water.
- The sausages taste best when they are served warm.
- To do this, pour boiling water over the sausages in a container and remove them after about 15 minutes, dry them and fry them in butter with little (!) Heat.
- Delicious with mashed potatoes, sauerkraut and brown butter; If necessary, fry a few onion cubes.
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